Whole roasted tandoori cauliflower with pomegranate raita
Prep
45 min
Total
45 min
The perfect meatless dish, bold in flavour.
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Ingredients
1 head
cauliflower
3 tbsp
tandoori spice
1 tbsp
yogurt
2 tbsp
oil
2 tbsp
water
1 tsp
kosher salt
4 stalks
cilantro
Pomegranate Raita
1 cup
yogurt
⅓
cucumber
2 tsp
lemon juice
½ tsp
cumin
½ tsp
coriander
2 tbsp
red onion
1 tbsp
mint
1 tbsp
cilantro
1 small
chili
½ cup
pomegranate seeds
Instructions
Whole Roasted Tandoori Cauliflower
- Pre-heat BBQ to 450F. Rinse and dry cauliflower.
- Combine tandoori spice, yogurt, oil, water and salt in a bowl.
- Pour most of this mixture inside the cauliflower and disperse evenly.
- Then use remaining marinade to brush on the outside of the cauliflower.
- Roast cauliflower for 45minutes or until fork tender
- Combine all ingredients for raita and store in the fridge until serving.